The flavors of fall are too hard to resist. Pumpkin is everywhere and I’m ready and willing to incorporate pumpkin in more than just desserts and breads.

So when I spotted this wonderful pumpkin risotto recipe by Chloe Cosarelli in People magazine last month, I knew it was something I just had to try.This recipe is so easy to make with only a handful of fresh ingredients that are easy to find in any supermarket. I love eating rice (a gluten free diet staple) and adding the pumpkin makes the rice extra flavorful and nutritious with lots of fiber, Vitamin A, iron, Vitamin C and calcium. Plus, it makes you feel warm and cozy while you eat it – the perfect dish for these cool fall days and nights.

Recipe Notes:  I used Lundberg Farm’s Arborio Rice, organic chicken broth, and organic canned pumpkin.

Enjoy this naturally gluten free recipe for Pumpkin Risotto. I am certain it will become a dish you make often throughout the fall season and beyond!

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Pumpkin Risotto

November 10, 2015

Enjoy this pumpkin risotto recipe - it's naturally gluten free and it just feels like the perfect fall dish - yum!

• Prep: 10 mins
• Cook: 30 mins

• 10 mins

  30 mins

  40 mins

• Yields: 4 servings

Ingredients

5 cups of organic vegetable or chicken broth

3 Tablespoons olive oil

1 small yellow onion, finely chopped

1 clove garlic

1 cup arborio rice

1 cup organic canned pumpkin puree

1 teaspoon salt

Dash of nutmeg

Fresh ground pepper to taste

1/2 Tablespoon of free chopped sage, tarragon or basil (I used tarragon)

Directions

In a saucepan, bring broth to a rolling boil while you prepare the rice.

Heat oil in a second large nonstick skillet over medium heat.

Add onions and saute for 3-4 minutes.

Add garlic and cook for additional minute.

Add rice and 1 cup of the hot broth to the onion mixture. Simmer and stir often.

Once liquid has been soaked up by the rice, add another 1 cup of broth, and continue adding 1 cup of broth until all the broth is soaked up by the rice. Stir often. This process will take about 20 minutes.

Once all the broth is soaked up by the rice, add pumpkin, salt and nutmeg. Season with pepper and stir well.

Top mixture with fresh sage, tarragon or basil

Recipe by Chloe Coscarelli as featured in People Magazine. Find Chef Chloe at http://chefchloe.com/.

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Get your pumpkin fix with these other gluten free pumpkin recipes!

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